Spray three 9x13-inch baking sheets with nonstick cooking spray and line the baking sheets with parchment paper.In the bowl of a stand mixer fitted with a paddle attachment, add the almond paste, 1 cup of sugar and salt.
The holiday cheer started with two San Francisco holiday cocktail pop-ups — one from the East Coast and the other homegrown.At Miracle, the Christmas pop-up at Pacific Cocktail Haven in San Francisco’s Union Square, you can stop in after ice skating or last-minute shopping to sip wintry cocktails with clever names like Muletide, a mezcal-based sipper featuring Amontillado sherry, allspice dram, ginger and lemon, or the Fa La La La La, La La La La, made with gin, aquavit, hazelnut liqueur, cardamom, vanilla, lemon, egg white and club soda.
The Brown Paper Bag Rainbow pasta salad.Welcome to our Healthy-ish Christmas recipe series, where we believe there’s a happy middle ground between the food sweats and surviving on side salads.
Rainbow Abundance Bowl
For a healthy lunch or dinner, this recipe is exactly what you need!In a bowl, toss the pumpkin cubes and chicken with the olive oil, cinnamon and salt.
People have really developed a big taste for the "Tiny Kitchen" series, from Santa Monica-based Tastemade.Its videos showing tiny dishes of real food being prepared and served up on tiny sets have been viewed more than 600 million times.
30 mins - 1 hour
Crispy potato rosti topped with creme fraiche dollops, dill fronds and flaked trout.The combination of potato, creme fraiche, trout and dill creates a classic Scandinavian flavour.
“I was surprised, excited and happy about the whole thing,” said Lynk.Norma Lynk, Hannah’s mother, was just as surprised as her daughter when she found out she won.
But, thanks to one Instagrammer, we’re seeing pasta in a whole new light.Linda Miller Nicholson is changing the pasta game in a major way with her naturally dyed homemade pasta noodles.
The Walter White at Morels French Steakhouse & Bistro at The Palazzo in Las Vegas.Red (with a touch of pink)
2 ounces fresh lemon sour mix
1/2 ounce Giffard elderflower syrup
1 1/2 ounces raspberry-infused Born and Bred vodka
Cotton candy for garnish
Mix first three ingredients; top with sparkling rosé and garnish with cotton candy.
Process sorbet mixture in ice cream maker according to manufacturer's instructions.)
FOR MANGO SORBET: Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves.
YieldServes 1-2, depending on your compulsiveness or generosityIngredients4 medium carrots, peeled1/3 cup salted peanuts2 tablespoons red wine vinegar2 tablespoons peanut oilfew drops sesame oilPreparation Grate the carrots very coarsely, push them through the french-fry cutter blade in the food processor, or just cut them into skinny batons or sticks.In a bowl, combine them with the peanuts and then add the remaining ingredients.
To roast the peppers: Cut off the stems, then cut the peppers in half lengthwise.Broil about 3 inches from the heat until the skins are charred black, 12 to 15 minutes.
YieldMakes 8 servings
Active Time25 minutes
Total Time25 minutesIngredients2 (1-lb) bunches rainbow chard or red and green Swiss chard3 tablespoons unsalted butter2 tablespoons extra-virgin olive oil2 large leeks (white and pale green parts only), halved lengthwise and cut crosswise into 1/4-inch-thick slices3/4 teaspoon fine sea saltPreparation Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices.Stack chard leaves and roll into cylinders.
Active Time20 minutesIngredients1/2 cup (125 g) superfine sugar1/2 cup (60 g) blueberries2 tablespoons blue curaçao1/2 cup (250 g) chopped mango2 tablespoons tequila1/2 cup (100 g) chopped strawberries2 tablespoons dark rumPreparation Place the sugar and 1 cup (250 ml) water in a saucepan and slowly bring to a boil, allowing the sugar to dissolve.Place the blueberries in a food processor and add the blue curaçao and one-third of the sugar syrup (about 5 tablespoons).
Combine chard, cabbage, carrot, and nuts in a large bowl.In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener.
Season dressing to taste with salt and freshly ground black pepper.Salad: Combine romaine and next 6 ingredients in very large bowl; toss to blend.
Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper.Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.
Prepare fava beans: Cook beans in boiling water 3 minutes, then drain and transfer to ice bath.Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper.